Ingredients
- Chicken breasts (boneless, skinless) – 2 lbs, cut into 1-inch cubes
- Brown sugar – 1/2 cup, packed
- Pineapple chunks (canned or fresh) – 1 (20 oz) can, drained
- Soy sauce – 1/4 cup, low sodium
- Ketchup – 2 tablespoons
- Rice vinegar – 1 tablespoon
- Garlic – 2 cloves, minced
- Cornstarch – 2 tablespoons
Instructions
- Step 1: In a large bowl, whisk together brown sugar, soy sauce, ketchup, rice vinegar, and minced garlic.
- Step 2: Add the cubed chicken to the bowl and toss to coat evenly with the brown sugar mixture. Marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 8-10 minutes.
- Step 4: Stir in the pineapple chunks during the last 2-3 minutes of cooking, allowing them to warm through.
- Step 5: In a small bowl, whisk together cornstarch and 2 tablespoons of cold water until smooth. Pour the cornstarch slurry into the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken in a skillet over medium heat with a splash of water to keep it moist.
- Serve this delightful chicken over fluffy rice and garnish with toasted sesame seeds for extra flavor and crunch.
- Don't skip the marinating time; it allows the chicken to absorb the sweet and savory flavors, resulting in a much more tender and delicious dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American